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Easy One-Pan Cheesy Chicken Fajita Rice

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A quick and easy one-pan meal with juicy chicken, bell peppers, rice, and melted cheese, perfect for busy weeknights or last-minute gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (Jasmine or Basmati preferred)
  • 1 ½ cups low-sodium chicken broth
  • 1 can (10 oz) Rotel tomatoes with green chiles, undrained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups shredded Mexican blend cheese (or Monterey Jack, or cheddar)
  • ¼ cup chopped fresh cilantro (optional)
  • Juice of ½ lime (optional)

Instructions

  1. Prep your ingredients first. Dice the onion, slice the bell peppers into thin strips, mince the garlic, and cut the chicken into bite-sized pieces (about 1-inch cubes).
  2. Heat the oil in your skillet over medium-high heat. Add the chicken pieces in a single layer and cook without moving for about 4-5 minutes until golden brown on one side. Flip and cook another 3-4 minutes. Transfer the chicken to a plate and set aside.
  3. In the same skillet, add the diced onion and bell peppers. Cook over medium heat for about 4-5 minutes, stirring occasionally, until softened and slightly charred.
  4. Add the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir constantly for about 30 seconds until fragrant.
  5. Add the rice to the pan and stir to coat with the spices and oils. Toast the rice for about 1-2 minutes, stirring frequently.
  6. Pour in the chicken broth and the can of Rotel (undrained). Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a boil.
  7. Return the chicken to the pan, nestling it into the rice mixture. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18-20 minutes. Do not lift the lid during this time.
  8. After 18 minutes, check the rice. It should be tender and most of the liquid should be absorbed. If the rice is still a little firm, add a splash more broth (about ¼ cup), re-cover, and cook for another 3-5 minutes.
  9. Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top of the rice and chicken. Cover again and let it sit for 2-3 minutes until the cheese is melted.
  10. Sprinkle with fresh cilantro and squeeze a little lime juice over the top. Serve immediately.

Notes

For best results, use long-grain white rice (Jasmine or Basmati). Brown rice requires increased liquid and cooking time. Grate your own cheese for smooth melting. Do not lift the lid while rice is simmering.

Nutrition

Keywords: one-pan, cheesy chicken fajita rice, easy weeknight dinner, Mexican rice, chicken and rice

Find it online: https://sunnysavory.com/easy-one-pan-cheesy-chicken-fajita-rice-recipe/